Mexi Mac N Cheese...and I'm Not Fooling! #Ragu

Name: Mexi Mac N Cheese...and I'm Not Fooling! #Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces elbow macaroni; 16 fluid ounces Ragu Pasta Sauce, double cheddar sauce; 15 12 fluid ounces salsa; 15 ounces black beans, drained not rinsed; 2 avocados, diced; ½ teaspoon minced garlic; 1 seeded jalapeno (unless you like spicy); 1 tomatoes, diced; 1 lime; 16 ounces corn tortillas or 16 ounces corn tortilla chips; 1 teaspoon salt, use to taste; 1 teaspoon pepper, use to taste; 1 teaspoon chili powder, use to taste

Servings: persons

16 ounces elbow macaroni
16 fluid ounces Ragu Pasta Sauce, double cheddar sauce
15 12 fluid ounces salsa
15 ounces black beans, drained not rinsed
2 avocados, diced
½ teaspoon minced garlic
1 seeded jalapeno (unless you like spicy)
1 tomatoes, diced
1 lime
16 ounces corn tortillas or 16 ounces corn tortilla chips
1 teaspoon salt, use to taste
1 teaspoon pepper, use to taste
1 teaspoon chili powder, use to taste

1
Preheat oven to 350 degrees.
2
Boil pasta per package
3
Make guacamole: combine black beans, avacado, jalapeno, garlic, tomato, salt, pepper, chili powder and lime.
4
Mash with a fork to desired consistency.
5
Drain pasta and mix with Ragu cheese sauce and salsa.
6
Pour into baking dish.
7
Top Mac n Cheese with guacamole and crushed corn tortilla chips.
8
Bake 12-15 minutes until chips are browned and piping hot.
9
Enjoy!
10
***If you want to make your own chips it's easy.
11
Preheat oven to 350, spray 6 tortillas with cooking spray, sprinkle with salt and pepper.
12
Spread a single layer on a baking sheet for 12-15 minutes until light brown and crisp.
13
Make sure to turn sheet pan once during baking.
14
****.

1859

kcal

Calories

134

Fat

Carbs

114

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 16 ounces elbow macaroni, 16 fluid ounces Ragu Pasta Sauce, double cheddar sauce, 15 12 fluid ounces salsa, 15 ounces black beans, drained not rinsed, and more.

Yes, Mexi Mac N Cheese...and I'm Not Fooling! #Ragu falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!